Mee Rebus
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Indonesian, Malaysian
Mee Rebus
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Mee rebus is a hot and sour Malaysian egg noodle soup that’s thickened with sweet potatoes, and topped with a variety of garnishes, including egg, beansprouts, tofu, and lime.
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Ingredients
- 1 lb fresh egg noodles
- 3½ oz bean sprouts fresh
For the mee rebus paste (rempah)
- ½ tablespoon coriander seeds , toasted
- ½ teaspoon fennel seeds , toasted
- ½ teaspoon cumin seeds , toasted
- 6 dried red hot pepper soaked in hot water for 30 minutes, then drained
- 2 tablespoons dried shrimp , soaked in cold water for 15 minutes, then drained
- 6 shallot quartered
- 4 cloves garlic
- 2 tablespoons tamarind pulp
- 1 (½ inch / 1 cm) piece ginger root fresh
- 1 (½ inch / 1 cm) piece galangal fresh
- 1 (½ inch / 1 cm) piece turmeric root fresh
- 3 talks lemongrass , white part only (outer skin removed and the rest roughly chopped)
- 2 tablespoons peanuts
- 2 tablespoons dried anchovies
- 2 tablespoons fermented soybean paste fermented soya bean paste), or 1 tablespoon white miso paste, tauco is a type of fermented soybean paste
- 2 tablespoons water or more (enough to loosen the paste)
For the mee rebus gravy
- 9 oz. sweet potato , peeled and cubed
- 2 tablespoons vegetable oil
- 4 cups fish stock
- 14 oz. prawns cleaned, fresh
- 3 teaspoons palm sugar (to taste)
- salt (to taste)
Garnish
- 5 oz. tofu cubed, extra firm
- 4 tablespoons shallots crispy fried
- 2 egg quartered, hard-boiled
- 2 tablespoons scallions chopped
- 2 lime quartered
- 2 large green hot pepper sliced into rings
- 2 tablespoons cilantro chopped leaves
Instructions
- Steam the sweet potato until soft, then mash until smooth.
- Fry the tofu cubes until crispy on the outside. Set aside.
- Toast the coriander, fennel, and cumin seeds in a skillet over a low heat until they start to release their fragrance.
- Add to a blender, along with the rest of the rempah ingredients, and blend until smooth. Add more water if needed, to loosen.
- Fry the paste in hot oil in a wok over a medium heat for around 15 minutes, stirring occasionally until the oil starts to separate from the paste, and the rempah turns slightly darker.
- Add the stock, mix well, and bring to a gentle boil.
- Stir in the mashed sweet potato, until it's thoroughly mixed in, and you have a thick gravy.
- Reduce the heat to low, and add the prawns. Cook for 3-4 minutes, depending on size.
- Taste, and season with the palm sugar. You should have a hot, sour, salty, sweet flavor cycle. Season with a little salt if necessary.
- Blanch the noodles, then the beansprouts.
Assembly
- Place the noodles into four bowls, then pour over the gravy.
- Top with cubes of fried tofu, crispy shallots, hard-boiled egg, spring onion, lime wedges, green hot peppers, beansprouts, and chopped cilantro.
- Serve hot.
Notes
- It is traditional to use calamansi limes but regular limes can be used too.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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